Publicacións en colaboración con investigadores/as de Centro Tecnológico de la Carne de Galicia (27)

2023

  1. Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review

    Food Reviews International, Vol. 39, Núm. 3, pp. 1411-1432

  2. Potential Alternatives of Animal Proteins for Sustainability in the Food Sector

    Food Reviews International, Vol. 39, Núm. 8, pp. 5703-5728

  3. Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects

    Food Reviews International, Vol. 39, Núm. 7, pp. 4529-4544

2022

  1. Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review

    Food Reviews International, Vol. 38, Núm. S1, pp. 96-117

  2. Recent advances in food products fortification with anthocyanins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567

2021

  1. Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review

    Trends in Food Science and Technology, Vol. 110, pp. 663-673

  2. Citrullus lanatus as source of bioactive components: An up-to-date review

    Trends in Food Science and Technology, Vol. 111, pp. 208-222

  3. Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach

    Molecules, Vol. 26, Núm. 9

  4. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Current Opinion in Food Science, Vol. 40, pp. 20-25

  5. Novel strategy for developing healthy meat products replacing saturated fat with oleogels

    Current Opinion in Food Science, Vol. 40, pp. 40-45

  6. Optimization of the Amount of ZnO, CuO, and Ag Nanoparticles on Antibacterial Properties of Low-Density Polyethylene (LDPE) Films Using the Response Surface Method

    Food Analytical Methods, Vol. 14, Núm. 1, pp. 98-107

  7. Recent advances in the extraction of polyphenols from eggplant and their application in foods

    LWT, Vol. 146

  8. The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: A review

    Processes, Vol. 9, Núm. 2, pp. 1-23

2020

  1. Advances in green processing of seed oils using ultrasound-assisted extraction: A review

    Journal of Food Processing and Preservation, Vol. 44, Núm. 10

  2. Green sustainable process to revalorize purple corn cobs within a biorefinery frame: Co-production of bioactive extracts

    Science of the Total Environment, Vol. 709

  3. Humulus lupulus L. as a natural source of functional biomolecules

    Applied Sciences (Switzerland), Vol. 10, Núm. 15

  4. Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham

    LWT, Vol. 123

  5. Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction

    Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 15-38

  6. Natural antioxidants from seeds and their application in meat products

    Antioxidants, Vol. 9, Núm. 9, pp. 1-22

  7. Phoenix dactylifera products in human health – A review

    Trends in Food Science and Technology, Vol. 105, pp. 238-250